Storage and processing of farm products №5/2013
SUMMARIES
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROBUSINESS
Savchenko I.I., Sedikova I.A., Shevchenko Z.I. Structural model of building relationships in the field in agro-industrial sector of Ukraine
| Tags: agroindustrial sector, grain clusters, industrial territorial systems, the regulating function of the state, agricultural goods producers. Summaries: Describes how to create integrated structures (grain clusters) in the agricultural sector of Ukraine, which will implement complex innovation projects, resume development of the social infrastructure of the territory, to create new jobs in science and industry. |
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Vodyakov V.N., Kuvshinova O.A., Kuznetsov V.V., Paksevatkin Ye.N.Numerical analysis of non-stationary process of the flowing microfiltration of juice
| Tags: ceramic membrane, membrane modules, non-stationary processes, sediment, flow microfiltration, suspension juice. Summaries: The numerical analysis of non-stationary process of a flowing microfiltration of the apple juice, spent by means of the program "Simulation CFM-Microfiltration" is considered. It is established that essential increase of speed of movement of a deposit in a direction of an exit from the membrane channel takes place. Such character a- changes of speed is a principal cause of stabilization of a thickness of a deposit in and along a filtration surface. |
Rashkin K.A., Chesnokov V.M., Bredikhin S.A.Analytical heat transfer research in scraperplate-typeheat exchanger
| Tags: analytical study, scraper heat exchangers, heat transfer. Summaries: The current work describes the construction of scraperplate-typeheat exchangers currently used in industry and the traffic pattern of the production it. Analytical model is represent-ted and it is also posed the problem of the analytical determination of the require darea of heat exchange with the use of differential equations of heat transfer in amoving liquid media, written in cylindrical coordinates. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Pakhomov V.I., Maksimenko V.A., Bukhantsov K.N. Power efficient technologies of the combined high temperature convective drier and ozone-air grain treatment (Part 1)
| Tags: grain, combined technology, convective dryer, ozone air grain treatment, grain agitation, thermal decomposition of ozone, energy intensity. Summaries: Grounded structure, the sequence of the relationship between technology and operations in the combined technology of high-temperature convective drying and ozone treatment of grain. The technology provides a reduction in specific energy consumption and increase the intensity of moisture removal versus thermal convection drying, helps to reduce the humidity in-line mode in a production environment. |
Dodaeva L.K., Atkhamova C.Q., Maksumova D.K., Dodaev K.O.The enzymatic obtaining of pectin substances from sunflower (Heliantus annuus. L)
| Tags: baskets of sunflower, pectin. Summaries: Are deducated extraction of pectin from sunflower by enzymatic way. There are studied physico-chemical constants, it is determined level of etherification of pectin, molecular mass and monosugar content of pectins. By IR-Fure's spectroscopy datum are defined absorbing line and it is studied functional group of pectin. |
Akhmedov M.E., Demirova A.F., Akhmedova M.M., Akhmedov R.A.Using microwave energy for the intensification of thermal sterilization the compotes
| Tags: quality, canned food, fruit, mode of sterilization, microwave energy, sterilization, temperature, device. Summaries: A new method of increasing the initial temperature before sealing jars of canned food using microwave energy. Also provided is a method of heat sterilization of canned fruit two-stage heating in a bank and fruit syrup soaked before sealing, followed by rapid sterilizaion of the sterilization. Given modes of sterilization stewed with microwave energy. |
Krikunova L.N., Kuzmenkova N.M.Biotechnological method pretreatment of corn
| Tags: allotment of the embryo, corn, starch loss. Summaries: The results of studies on the development of biotechnological method of pretreatment of corn grain in order to separate it into fractions of the endosperm and the germ for future intended use. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Gorlov I.F., Slozhenkina M.I., Bushueva I.S.Improve of consumer properties of meat products through biologically active substances
| Tags: bullheads, sausages, meat products, pies, food and biological value, breed, pumpkin cake. Summaries: One of the methods to improve meat productivity is the use of the gene pool of specialized beef cattle. Young Simmental and Kazakh white breeds has high quantity and quality of meat production. From the meat of these breeds with the addition of herbal products and biologically active supplements can produce functional products. This increases their biological value, yield of the finished products and saving of raw meat. |
Rodikov S.A. Sunny and shady side of the apple as a basis of the method of control of their maturity
| Tags: carotenoids, coefficients of reflection, method, sunny side, shady side, chlorophylls, apple. Summaries: Light penetration into tree crown is not uniform and therefore fruit has uneven colour and non-uniform pigment spreading in apple skin. Measurement of coefficients of light reflection from apple fruit surface allows estimation of its maturity. Fruit for analysis should be sampled from illuminated part of the tree since it allows easy determination of sunny and shady sides. This method is one of the items of methodology being developed for solution of many research problems in apple fruit storage: determination of optimum harvest date and elucidation of reasons provoking fruit skin browning (scald). |
Usmanov A.S., Rakhimdzhanov M.A.Development of the method of preparation of the adsorbent produced from local bentonite
| Tags: adsorbent, activated of clay, bentonite clays, absorbency, refining, cottonseed oil, color. Summaries: Material of the paper is dedicated to the study of the processes activated bentonite clay to improve the ad-sorption properties of the product activation. The process of adsorption refining cotton seed oil. Development of a method for activating and technological parameters of the meeting. The basic technological modes of adsorption refining using as adsorbent acticated the above method of bentonite. The correspondence of oil obtained by the security parameters of edible product. |
Nikulina I.D., Yeveleva V.V., Cherpalova T.M.Viability industrial producing lactic acid under different storage conditions
| Tags: lactic acid bacteria, storage. Summaries: The results of the study of the process of storing industrial producer of lactic acid - lactic acid bacteria Lactobacillus delbrueckii strain VKPM V-8744. The advantage of the method of low-temperature preservation producer. |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Bashtovoy A.N., Sakharova O.V.The total biological value – a key indicator of the quality and safety of food products
| Tags: antioxidant, infusorium Tetrahymena pyriformis, calmar, feed additive, the relative biological value, storage. Summaries: With the help of the test organism Tetrahymena pyriformis ciliates identified common biological value, established indicators of quality and safety of food additives, depending on their composition. |
Kulevatova T.B., Andreeva L.V., Svistunov Yu.S.The quality of winter wheat
| Tags: quality of the grain, winter wheat, rheological properties, selection, variety, dough. Summaries: The quantitative expression and the significance of differences on a sort level of both the traditional winter wheat indices (to be tested in the process of selection) and new ones (the Theological properties of dough at several temperatures measured on a "Mixolab" device) were shown. |
Cherepanova A.V., Timofeeva V.N., Lavshuk V.D.The chemical composition of cocktails for baby food in storage
| Tags: cocktails for baby food, chemical composition, storage. Summaries: The changes of the chemical composition of cocktails for baby food storage at different temperatures and time limits. The degree of their influence on the nutritional value of new cocktails. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Kobelev K.V., Gernet M.V., Gribkova I.N., Boykov A.V.Prospects using of triticume grain in brewing production
| Tags: fermentation production, grain triticale, kvass, beer, malt, fermentation, extractives substances. Summaries: The properties of the triticale grain and the ability to use in fermentation industries to produce fermented beverages, as well as the processing of triticale malt. |
Kravchenko S.N., Golub O.V., Kozhura A.G., Donya D.V.Suitability of fruits plum, growing in the Kemerovo region for production of the concentrated juice
| Tags: antioxidants, the concentrated juice, fruit and berry juice, quality indicators, plum. Summaries: Suitability of fruits of the plums growing in the Kemerovo region for production of concentrated juice, possessing high consumer properties is shown. Qualitative characteristics of the concentrated juice are studied and dynamics of their change in storage process is analyzed. |